Steamed Ribs with Chaozhou Huangpichi (Fermented Soybeans)
Chaozhou's traditional Huangpichi fermented soybeans add a unique savory depth to tender spare ribs. Steaming keeps the meat juicy and infused with the rich bean aroma, a true Chaoshan comfort food.
Ingredients
9 items- Pork spare ribs 500 g
- Huangpichi fermented soybeans 30 g
- Garlic 3 cloves
- Ginger 10 g
- Light soy sauce 1 tbsp
- White sugar 1/2 tsp
- Cornstarch 1 tbsp
- Cooking oil 1 tbsp
- Spring onion to taste
Nutrition
Steps （7 steps）
Soak spare rib pieces in cold water for 20 minutes to remove blood; drain well.
In a bowl, combine ribs with 1/2 tbsp light soy sauce, 1/2 tsp sugar, 1 tbsp cornstarch and 1 tbsp oil. Mix well and marinate for 15 minutes.
Rinse and chop the fermented soybeans. Mince garlic and ginger.
Heat oil in a wok over medium, turn to low and stir-fry garlic, ginger and soybeans for about 1 minute until fragrant. Remove from heat.
Spread the cooked soybean mixture evenly over the ribs; toss gently to coat.
Place ribs on a heatproof plate. Steam over boiling water on high heat for 18–20 minutes until ribs are tender and cooked through (a chopstick pierces easily).
Remove from steamer, sprinkle with spring onions and serve hot.
Tips
Chopped fermented soybeans need to be fried gently on low heat to unlock their flavor without burning. Adjust steaming time based on rib size; the meat should be easily pierced with chopsticks. Soaking ribs in water helps reduce any gamey taste.
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